2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs. Bake until the carrots are tender and the vegetables begin to brown, about 20 minutes (stir after the first 10 minutes).

3. Meanwhile, cook the pasta as directed on the box. Reserve 1/2 cup of the pasta water.

4. Toss the pasta with the vegetables in a large bowl. Add the tomatoes and the pasta water. Stir. Top with the Parmesan Cheese. Enjoy.